Shrimp, Orzo and Zucchini with Ouzo and Mint
- Makes4 servings
- Cook Time1 hour 25 minutes
- Active time plus cooling30 minutes active
- 5
In her acclaimed cookbook “Aegean,” Crete-born London chef Marianna Leivaditaki coaxes orzo pasta to a rich, creamy texture, as if making risotto. A fragrant broth of brandy, aromatic vegetables and shrimp shells is the cooking liquid for the orzo, infusing the dish with richness and subtle sweetness. The shrimp themselves are added only after the orzo is al dente so they remain plump and tender. Our adaptation of her recipe takes a simpler approach to the cooking and calls for fewer ingredients but retains the delicious, bracing flavors of Leivaditaki’s creation. Ouzo is a Greek anise-flavored spirit; it’s added at the very end of cooking to accentuate the licorice notes of the fennel seed.
Don’t choose large zucchini for this recipe. Look for small to medium squash (ones that weigh 6 to 8 ounces each), as they have fewer seeds to remove. To seed the zucchini, use a small spoon to scrape along the center of each half. Also, when simmering the shrimp broth, don’t allow it boil or simmer vigorously or the liquid will evaporate too quickly and the finished volume will be too slight.
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